The Joanna Gaines Silo Cookie ( Rocky Mountain Edition )

I’ve been meaning to make these cookies for a long time, but last week was demanding some serious comfort so I finally got my butt in gear and made it happen. I’ve been circling this recipe from Joanna Gaines’ Magnolia Table like a hawk at a picnic. It has chocolate, oats, AND nuts — so it’s basically emotional support in disc form.

Now, full disclosure: I have never been to Waco, Texas (and before becoming obsessed with Magnolia Table on Discovery+, it wasn’t on my must-visit list), so I cannot in good conscience tell you these are a perfect dupe for the real Silo cookies. What I can tell you is that I followed Joanna’s recipe fairly faithfully — except for three tiny detours:

1. I added a little extra flour because… altitude, my old nemesis.

2. I used pecans instead of walnuts because that is what was in the house.

3. I sprinkled them with flaky sea salt because it’s who I am now.

You guys. These are so good. Like “do I make another batch immediately and ship them to my mom for her birthday?” good. I also may need to plan a Silo pilgrimage with Miss Ivy before I die. And while I will never — and I mean never — use “y’all” in a sentence, I will absolutely eat cookies like I live there.

High-Altitude Silo Cookies (Inspired by Joanna Gaines)

(Makes ~24 large cookies)

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1 1/2 cups packed light brown sugar

• 1/2 cup granulated sugar

• 2 large eggs

• 2 tsp pure vanilla extract

• 2 1/4 cups + 2–4 Tbsp all-purpose flour (extra is for altitude; start with +2 Tbsp)

• 1 tsp baking soda

• 1/2 tsp kosher salt

• 1 1/2 cups old-fashioned oats

• 1 cup milk chocolate chips

• 1 cup semi-sweet chocolate chips

• 1 cup chopped pecans (or walnuts)

• Flaky sea salt for finishing

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment.

2. Cream butter and both sugars until fluffy (2–3 min).

3. Beat in eggs one at a time, then vanilla.

4. Whisk flour, baking soda, and salt in a separate bowl, then add gradually to the wet mixture.

5. Stir in oats, both chocolates, and pecans. The dough should feel thick; if it seems soft (altitude is rude), add the extra 1–2 Tbsp flour until scoopable.

6. Scoop generously (think 3–4 Tbsp per cookie). Leave room — they spread.

7. Bake 11–13 minutes, until edges are golden and centers are just set. Do not overbake unless you enjoy sadness.

8. Finish with flaky sea salt while hot. Let cool on pans at least 10 minutes to firm up.

Serving Notes & Self-Awareness

Eat one warm. Eat another slightly cooled. Debate eating a third. Eat it. Consider Waco. Consider booking flights. Instead google Magnolia Table reruns and call it a day.

Now if you’ll excuse me, I need to go make another batch for my mother, because love is edible and ships in a Priority Mail box.

Bless Joanna. Bless carbs. Bless emotional survival cookies.